My very favorite cookie happens to be Oatmeal Raisin. To me there is just something about biting in to a warm chewy hunk of oatmeal and raisins. I don’t kid myself they are healthy, but I don’t care. Crumbled on top of french vanilla bean ice cream? Excuse me while I roll on the floor in happiness.
My favorite cookies to make though growing up was a no-bake. This is how I look at it. Oatmeal is good for you. Check. Chocolate is known to make you happy. Check. Peanut Butter has healthy fats. Check. According to most things I’ve read if you’re going to eat sugar or butter, eat the real stuff. Check. Are these healthy? Not a chance. Are they delicious? Absolutely.
So, what makes a no-bake even better when you’re feeling a little risky? In my humble opinion, chunky peanut butter. Tonight I was on a roll. I made Mushroom Chicken Pot Pie. Once that was done I realized we still had some butter left in the house, yeah, like I’m going to let that happen. I mean really, I just used 3 sticks of butter total in the Mushroom Chicken Pot Pie what was one more?
Thus, no-bake cookies. It was the first time I had made them since I was a kid. In fact, the last time I can remember making then was with my Mom in our kitchen growing up and her telling me “quick, scoop them scoop them before it gets to hard!”.
I’ve one upped you Mom – I used an ice cream scoop, even if it starts to set up they STILL drop. (thank you thank you, I will pat myself on the back for coming up with something that everyone else probably does anyway).
As I was deciding to be ever so risky and use the chunky peanut butter, I saw the well-known Hazelnut Spread. Dun Dun Duuunnn *dramatic music*. Let the games begin.
There was no going back. Trust me on this one, they are delicious. Dare I say….decadent.
10 Minute Hazelnut PB Chocolate Oatmeal Cookies
- 2 cups sugar
- 1/4 cup baking cocoa (don’t use hot chocolate – it’s not cocoa)
- 1/2 cup of milk or cream depending how rich you want it, I use 1%
- 1 stick butter. Oh, you bet. Use the real stuff. Unsalted.
- 1 tsp. vanilla. Splurge and use the real stuff. (use 2 if you really love vanilla)
- pinch of salt if you are so inclined, I prefer not to
- 1/4 cup well-known hazelnut spread that rhymes with schmutella
- 1/4 cup peanut butter. Chunky PB if you’re feeling particularly snazzy.
- 3 cups quick oats
- In a saucepan (think something can can hold all of the ingredients including all the oats and enough room to stir it all), place sugar, cocoa, butter and milk in the saucepan on medium heat. Gently stir with a whisk until completely combined.
- Let come to a rolling boil for approximately 1 minute and remove from the heat.
- Add in the oats, PB, Schmutella and vanilla (I like to combine these before hand and dump them in since you have to stir quick once the oats hit…or put in the oats last).
- STIR STIR STIR. Get all those oats covered evenly and stir JUST until the PB and Schmutella is melted in.
- Using the ice cream scoop, scoop out and drop onto either tinfoil (shiny side) or freezer paper. If you use freezer paper my trick is to use the dull size sprayed with baking spray, not olive oil spray. I stay away from dropping the hot chocolate onto the wax side.
- Here’s the very hard part – waiting for them to set up. Give them 15 minutes and you should be good to go.
Now, excuse me while I go stuff my face.